the love of food made gluten free

Very Lemon Bundt Cake

My beautiful friend, Alex, bought my a bundt cake tin for my leaving gift from my old job. I had wanted a bundt tin for such a long time, so it was a very gratefully received gift!

I think I trawled through about 50 recipes before I thought, why don’t I just stick to a classic recipe?! Lemon cakes are always so delicious and moist, and it was exactly what I wanted to try out in my new tin.

This is quite a simple recipe, but as it’s so flavourful… I don’t think anyone would guess it was gluten free. Give it a go and let me know what you think!

Very Lemon Bundt Cake

Prep Time: 20 minutes Cook Time: 35 – 45 minutes Servings: 8 – 10

Ingredients

2 1/4 cups of gluten free plain flour (I use Dove’s Farm)

1 teaspoon of xanthum gum (I use Dove’s Farm)

1 teaspoon of baking powder

1 teaspoon of bicarbonate of soda

1/4 teaspoon of salt

3/4 cups of unsalted butter

1 3/4 cups granulated sugar

Grated zest of 2 lemons

3 medium eggs

1/2 cup freshly squeezed lemon juice

1/2 cup buttermilk

Decoration

1 1/2 cup icing sugar, sifted

2 tablespoons lemon juice

Grated zest of 1 lemon

Method

Pre heat the oven to 180 degrees

Generously butter the bundt tin

In a bowl, combine the flour, xanthum gum, baking powder, bicarbonate of soda and salt. Set aside

In another bowl, cream the butter, sugar and lemon zest with an electric mixer. Add the eggs, one at a time, and beat until smooth

Add the dry ingredients alternately with the lemon juice and buttermilk. Stir until it’s all smooth and combined, but don’t over mix
N.B If at this point the mixture seems a little stiff, as it often will do when using gluten free flour and xanthum gum, add a splash of liquid to loosen it up. I often use milk, but any milk substitute would do

Pour into the prepared tin and bake for about 35 – 45 minutes, or until a skewer or tooth pick comes out clean

Let the cake cool on a wire rack in the tin. Once cool, invert from tin and allow to completely cool further

To make the icing, mix together the sifted icing sugar and lemon juice until smooth but just runny. Drizzle over the cake and then sprinkle on the lemon zest